No issues with what he's saying, until he got to " low and slow " . There's no doubt, that a better cook can be had going low and slow. And I gotta wonder, what's the hurry ?
Both of Meathead's two books have a lot of myth busting. I think the guy in the video has read both of them. Meathead is the King of this stuff. And he cooks at 225 .
Its really not the " low " that makes for the better cook, its the " slow " .
I've not owned a smoker that I could run at 225. For a lot of years, I smoked on a
WSM I bought 23 years ago. It wanted to run from 240 to 250 with the Minion Method. I could've got it down to 225, but the air intake would've been ridiculously low.
On my stickburners, I'd have to cut the air flow way down, and build a very small fire, to run them at 225. And that would take away a lot of the benefit of an offset smoker.
I've not tried to run my gravity feed that low. I have a little trouble keeping it at 250. It wants to run hotter. Again, I'd be cutting the air flow down to nothing.
I like 250 to 275. If that's low and slow, then so be it.
Other than that, the guy's analogies are pretty funny. Just wish he would slow down a little bit, goes to fast.
